Crispy Chicken Katsu Curry Recipe: Homemade Comfort in Every Bite

Indulge in the ultimate comfort food with our Chicken Katsu Curry recipe. This Japanese-inspired dish combines crispy fried chicken cutlets with a rich, aromatic curry sauce. Perfectly balanced flavors and textures make it a favorite for both weekday dinners and special occasions. Easy to make and deeply satisfying, it’s a dish that promises to please everyone at the table.

Ingredients:

Steps

1. Prepare the Chicken Katsu:
   • Begin by seasoning the chicken breasts with salt and pepper. Coat each breast in flour, dip into beaten eggs, then cover thoroughly with Panko breadcrumbs.
2. Fry the Chicken:
   • Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.
3. Make the Curry Sauce:
   • In a separate pot, heat vegetable oil over medium heat. Add chopped onions and garlic, cooking until softened. Stir in diced carrots and potatoes, cooking for another 5 minutes.
4. Add Curry Powder and Flour:
   • Sprinkle curry powder and flour over the vegetables, stirring constantly for about 1 minute to cook the flour.
5. Simmer with Broth:
   • Gradually pour in the broth, stirring to combine. Add soy sauce and honey, bringing the mixture to a boil. Reduce heat and simmer until the vegetables are tender and the sauce thickens, about 20-25 minutes. Season with salt and pepper to taste.
6. Serve:
   • Slice the chicken katsu into strips and serve over steamed rice. Ladle the curry sauce generously over the chicken and rice, garnishing with chopped green onions or pickled ginger if desired.

Tips for Variation:

1. Spicy Twist: Add a teaspoon of chili flakes or Sriracha to the curry sauce for a kick.
2. Vegetarian Option: Substitute chicken with breaded tofu or cauliflower for a vegetarian version.
3. Coconut Milk Addition: Stir in half a cup of coconut milk for a creamier curry sauce.
4. Japanese Pickles: Serve with traditional Japanese pickles (tsukemono) on the side for extra flavor.
5. Extra Crispy: Double-coat the chicken in Panko breadcrumbs for an even crispier texture.
6. Low-Carb Option: Serve the chicken katsu and curry sauce over cauliflower rice instead of regular rice.

Macros:

• Calories: Approximately 550 per serving
• Protein: 35g
• Carbohydrates: 45g
• Fat: 25g

Frequently Asked Questions for Crispy Chicken Katsu Curry

1. Can I use chicken thighs instead of chicken breasts?
   • Yes, you can. Thighs will provide a juicier result, but adjust cooking time accordingly.
2. How do I store leftovers?
   • Store leftover chicken katsu and curry sauce separately in airtight containers in the refrigerator for up to 3 days.
3. Can I freeze Chicken Katsu Curry?
   • It’s best to freeze the chicken katsu before adding the curry sauce. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw and reheat in the oven for crispy results.
4. What can I serve with Chicken Katsu Curry?
   • Besides rice, try it with a simple cucumber salad or steamed vegetables.
5. Is this dish gluten-free?
   • You can make it gluten-free by using gluten-free flour and breadcrumbs for the chicken katsu, and ensuring the broth and soy sauce are gluten-free.

Crispy Chicken Katsu Curry Recipe: Homemade Comfort in Every Bite

Carol

This Japanese-inspired dish combines crispy fried chicken cutlets with a rich, aromatic curry sauce. 

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Dinner

Cuisine Japanese

Calories 550 kcal

Ingredients

  

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 carrots peeled and diced
• 2 potatoes peeled and diced
• 3 tablespoons curry powder
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon honey
• Salt and pepper to taste

For the Chicken Katsu:

• 4 boneless skinless chicken breasts
• Salt and pepper
• 1 cup all-purpose flour
• 2 large eggs beaten
• 2 cups Panko breadcrumbs
• Vegetable oil for frying

Instructions

 

Prepare the Chicken Katsu:

• Begin by seasoning the chicken breasts with salt and pepper. Coat each breast in flour, dip into beaten eggs, then cover thoroughly with Panko breadcrumbs.

Fry the Chicken:

• Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.

Make the Curry Sauce:

• In a separate pot, heat vegetable oil over medium heat. Add chopped onions and garlic, cooking until softened. Stir in diced carrots and potatoes, cooking for another 5 minutes.

Add Curry Powder and Flour:

• Sprinkle curry powder and flour over the vegetables, stirring constantly for about 1 minute to cook the flour.

Simmer with Broth:

• Gradually pour in the broth, stirring to combine. Add soy sauce and honey, bringing the mixture to a boil. Reduce heat and simmer until the vegetables are tender and the sauce thickens, about 20-25 minutes. Season with salt and pepper to taste.

Serve:

• Slice the chicken katsu into strips and serve over steamed rice. Ladle the curry sauce generously over the chicken and rice, garnishing with chopped green onions or pickled ginger if desired.

Keyword Crispy Chicken Katsu Curry Recipe